Steamed dumplings are steamed in a pot on boiling water or steamed in a pot on cold water

I think it's best to boil the dumplings in a pot under water.

Steamed dumplings are our favorite food, you can also make your own steamed dumplings at home, the taste of your own steamed dumplings is no less than that bought outside, mainly clean and hygienic. Let's share how to make a steamed dumpling.

Ingredients. Half a pound of pork belly.

Flour bowl. Salt to taste.

Green onion to taste. Ginger 2 slices.

Pepper a spoonful.

Light soy sauce 2 scoops.

Oyster sauce 1 scoop.

Starch 1 scoop.

Eggs a.

Sesame oil Two scoops.

Method steps.

Let's first adjust the filling of the steamed dumplings, wash the pork belly, slice it first, and then dice.

Then chop the ginger and diced meat together into minced meat.

Then beat an egg in the minced meat, release the soy sauce and salt, oyster sauce, pepper and other ingredients. Then mix well, then add starch and then slowly add water and mix thoroughly, add little by little, stir while adding, and finally mix into a thin paste, and then stir clockwise.

Then add chopped green onions, mix well, add sesame oil to lock in moisture and set aside. In this way, the dumpling filling is ready.

Let's knead the dough. Prepare the flour.

Half of the dough is mixed with hot water at 60 degrees, half is mixed with cold water, and then kneaded together.

Once the dough is ready, place a wet towel on top and leave it for 30 minutes.

Then knead the dough, and the dough is very soft at this time; Make it into a small agent, and then roll it into round slices, and you can make dumplings.

After wrapping, put it in the steaming grate, then put water in the steamer to boil, put in the wrapped steamed dumplings, and steam on high heat for 15 minutes.

While steaming the dumplings, we can make a sauce for dipping the dumplings, prepare a small bowl, chop the garlic and put it in the bowl.

Heat the oil in a pan, pour in the minced garlic and blanch the garlic until fragrant.

When the time for steaming dumplings is up, turn off the heat and simmer in the pot for a while before taking it out, so that the delicious steamed dumplings are ready, take a bite, the skin is thin and soft, the meat filling is tender and the juice is sufficient, it is really delicious.

Steamed dumplings are steamed in a pot with boiling water, steamed dumplings because they are hot, they are relatively soft, if you continue to cook on cold water, the dough will be in contact with water vapor all the time, and after a long time of contact with water vapor, the bottom of the steamed dumplings is easy to contact too much water and soften, so that the bottom begins to be soft and rotten until the upper part of the steamed dumplings, because of too much water and becomes unformed, so that the steamed dumplings are all rotten. In fact, this is the reason why we do not boil the water pot when we make steamed dumplings, and when we boil the steamed dumplings on the water pot, the dough of the steamed dumplings can be quickly formed and cooked, which reduces the problem of soft and rotten steamed dumplings.

Cold water goes up to steam, the water boils, the dumplings are almost cooked, hot water steaming, the dumplings are not cooked, the water is already rolling, it is not easy to judge, and it is a waste of natural gas.

Steamed dumplings should be steamed with hot water.

To make steamed dumplings, you first need to boil the water before starting to steam the dumplings. Steamed dumplings are mainly steamed with steam, which will be faster if steamed with hot water, and the taste of steaming will be very good; If you steam it in cold water, it won't taste so good if it takes too long.

It's all okay, but you have to put it on top of the drawer cloth when you steam it cold, otherwise the skin will all be stained and broken.

Steamed dumplings boil water in a pot or cold water.

1. Quick-frozen dumplings.

Steam in a pot over cold water.

Quick-frozen dumplings go through a thawing process before steaming, and in a pot with cold water, the dumplings are gradually thawed during the heating process, and then gradually heated through.

2. Freshly wrapped dumplings.

Freshly wrapped dumplings, the skin is freshly rolled, the filling is also freshly made, the pot is more appropriate to boil water, the dumplings will be cooked quickly, which can lock in the umami and make the taste of the dumplings better, especially the meat stuffed dumplings.

Hello friends, when steaming feet, it is generally steamed in a pot under cold water, so that it is more delicious, if it is a vegetarian filling, it can be about 10 minutes, if it is meat, it takes a little longer, about 15 minutes.

In a pot under cold water, the water is boiled for timing, and the meat filling is cooked in 15 minutes and the vegetarian filling is cooked in 10 minutes.

I usually take it out of the refrigerator, because it is frozen, I put it in the steamer first, put the cold water directly on it and steam, usually I usually steam for about 15 minutes.

The water temperature requirements for dumplings in different states are also different, depending on the specific situation.

For the dumplings we have just wrapped, you can directly use hot water to put them on the pot and steam,But if it is steamed with cold water, the dumplings are easy to stick when they are put into the pot, and the skin will be broken in serious cases, which greatly affects the appearance of the dumplings, and the hot water will not, because the dumplings are heated very quickly in the pot, you can perfectly avoid the occurrence of the phenomenon of breaking the skin, and the dumplings are steamed out of both beautiful and delicious.

For dumplings that have been frozen in the refrigerator, they cannot be steamed with hot waterBecause the dumplings have been frozen, when they are steamed in hot water, these phenomena are easy to occur: the outer skin is cooked, but the filling inside is not cooked, or the filling inside is cooked, but the outer skin is steamed.

At this time, steaming in a pot under cold water can avoid the occurrence of these conditions, and the temperature in the pot will rise relatively slowly when it is cold, which plays a role in letting the dumpling skin slowly thaw and soften, and at this time, the filling inside will slowly become cooked, and when the outer skin is cooked, the filling inside is just cooked, just right.

Steamed dumplings technique

The first point is not to get too close. When placing the dumplings on the steamer, you need to be careful not to put them next to each other and squeeze each other, so that they can easily stick together. The best way is to place the steamed dumplings along the edge of the steamer in a fixed direction, which is not only beautiful but also greatly increases the space for the dumplings to be placed.

The second point is to brush the oil, before we steam the dumplings, we can use a clean brush dipped in some cooking oil to brush on the steamer, because the oil is lubricated, so it can avoid the dumpling wrappers sticking to the pot or sticking together.

The third point is that for dumplings that have not been frozen, do not use cold water pots as much as possible, because the skin of dumplings is heated slowly, so the heating time will become longer, so it is easy to make the dumpling skin tattered, and then the skin of the dumplings sticks together, so it is best to wait for the water to boil first, and then put the dumplings into the pot to cook.

If it is quick-frozen dumplings, it needs to be steamed in cold water, quick-frozen dumplings need to be thawed before steaming, add cold water, put the dumplings on it, they can be gradually thawed in the process of heating, and after a period of time, they will be steamed, if they are freshly wrapped dumplings, they can be steamed in a pot with boiling water, at this time the dumplings will be cooked quickly and have a better taste.

Ingredients: 250 grams of dumpling skin, 300 grams of lean meat, 100 grams of carrots, 30 grams of mushrooms, 1 egg.

Excipients: appropriate amount of sesame seeds, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of oil consumption.

Steps: 1. Cut the lean meat, mushrooms and carrots into cubes for later use.

2. Pour the lean meat, mushrooms and carrots into a meat grinder and grind.

3. Add eggs, appropriate amount of sesame seeds, sesame oil, salt, chicken essence, and oil and stir well.

4. Make dumplings.

5. Steam for 10 minutes.

The steps to make steamed dumplings vary depending on the type of dumpling. Generally speaking, if it is a fresh dumpling, you can choose to serve it on hot water, while if it is a frozen dumpling, you can choose to put it on a hot water pot.

From the perspective of the ingredient list, the main ingredients of steamed dumplings are flour and meat filling. Flour is used in making dumpling wrappers, and the meat filling is used as the dumpling filling. In addition, a variety of vegetables, seasonings, etc. can also be added to increase the taste and nutritional value of the dumplings.

When making steamed dumplings, the flour first needs to be kneaded into a dough and then rolled into a dumpling wrapper. Next, put the meat filling into the dumpling wrapper and wrap the dumplings. When you're done, you can choose different ways to serve the dumplings according to the type of dumplings:

1.Fresh dumplings can be served in hot water. Since the dumpling skin and meat filling are freshly made, hot water can make the dumplings cook quickly, and can lock in their umami flavor, making the dumplings taste better.

2.Frozen dumplings can be cooked in a pot with cold water. Before steaming, there will be a thawing process. The dumplings are cooked in cold water to thaw gradually during the heating process, and then gradually steamed and steamed thoroughly.

It should be noted that before the dumplings are steamed in the pot, an appropriate amount of food oil can be evenly coated on the surface, which can lock in the moisture, and the steamed dumplings are relatively soft and glutinous.

In general, choosing different ways to serve dumplings according to the type of dumplings is the key to making steamed dumplings. Whether it's hot or cold, you need to know the heat and time to ensure that the dumplings can be cooked and steamed thoroughly and maintain their delicious taste.

Pot on cold water.

When cooking steamed dumplings, wait for the water to boil in a pot under cold water and then steam for 10-15 minutes. In terms of heat control, it is recommended to steam dumplings over low heat throughout the whole process, which can also effectively avoid the situation of dumpling filling. There are many ways to eat dumplings, such as steaming dumplings, boiling dumplings, or you can choose fried dumplings.

When frying the dumplings, the cherry blossoms wither, fry until golden brown on both sides.

If it is a steamed dumpling, it is necessary to boil the water pot to steam, and the steamed dumplings will have toughness, and the steamed dumplings will be steamed in cold water, which is easy to make the dumplings stick together before sailing, and it is easy to break the skin.

Specialty steamed dumplings

The smallest dumpling--- there is a queen mother chrysanthemum hot pot pearl dumpling in the dumpling banquet, which is the smallest dumpling in the dumpling kingdom. When making this dumpling, more than 160 dumpling wrappers can be rolled out on one or two sides, all of which are as thin as paper and as small as a penny coin, and then wrapped in filling, and then kneaded into a flower shape, and the formed dumplings are only the size of peas.

The largest dumpling--- Shuanglong Steamed Dumpling, which can be called the largest dumpling in the dumpling feast, is 60 cm long and consists of more than 100 dumplings to form the traditional Chinese two-dragon bead pattern, weighing up to 10 kilograms.

The most difficult dumplings to make--- Dumpling banquet is the most difficult to make dumplings, the operation procedure is complex and clear, each dumpling has thirteen small holes, similar to the lotus vegetable section, the inside and outside three layers are smaller than the nail cover, carefully kneaded by hand. Only experienced and ingenious veteran technicians can do it.

<> steamed dumplings are decided to choose boiling water or cold steaming depending on the situation. If it is a ready-made dumpling, boil the pot under water. Steaming the dumplings as quickly as possible with hot steam locks in the flavor and juice of the ingredients.

Generally, it can be steamed for 10-20 minutes after steaming. If it is a quick-frozen dumpling, use it in a pot under cold water. It is beneficial to thaw the dumplings after they are put into the pot, and can also maintain the elasticity of the dumpling skin and not easy to break the skin.

Steam for 8-10 minutes.

Steamed dumplings are a traditional festival of the Chinese nation.

Food is a must-eat New Year's food during the Spring Festival every year. According to legend, Zhang Zhongjing, the "medical saint" of Nanyang in the Eastern Han Dynasty of China.

First invented, there is also a habit of eating dumplings on the winter solstice in many provinces and cities in China. Dumplings are also commonly found in southern China.

Dumplings are usually just a traditional snack stuffed with pork, beef, mutton and vegetables. But now not only chicken, duck, fish, eggs, seafood, mountain delicacies, fresh vegetables, dried vegetables, fruits and so on can be filled. All the delicious and nutritious ingredients can be used as fillings.

Boiling water pot accompanies and best.

Steamed dumplings are a kind of food that many people like very much, and people will also make their own steamed dumplings at home. When steaming dumplings in the pot, it is best to choose to put the steamed dumplings into the pot after the water is boiled, because after the water in the pot is boiled, the water vapor temperature is very high, which can make the dough of the steamed dumplings quickly form and mature, so as not to break the skin.

However, if your steamed dumplings are made and frozen in the refrigerator or purchased directly from the supermarket, it is recommended to use a cold comic ruler to steam the steamed dumplings, so that there is no need to thaw the steamed dumplings, and the steamed dumplings will slowly thaw as the water temperature rises, and gradually heat up.

When steaming dumplings and noodles to make dough, hot noodles and steamed dumplings are generally made, and hot noodles and steamed dumplings lose the gluten of flour, so they are more likely to be soft and rotten. Half of the dough can be mixed with warm water and half with cold water, so that the dough is less likely to break. You can also add salt to the dough to increase the gluten of the dumplings.

Steamed dumplings with corn and shrimppractice

Ingredients: 500 grams of pork, 150 grams of corn kernels, 12 prawns, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oil, 1 small piece of ginger, appropriate amount of green onion, a little white pepper.

Method: 1. Chop the pork into minced meat after washing, remove the shrimp shell from the prawns, cut the shrimp line into small pieces after cleaning, marinate it with cooking wine and white pepper for 10 minutes, and clean the corn kernels.

2. Stir the minced meat and shrimp well, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, salt and sugar, then add green onion and ginger water in stages, stir clockwise, let the meat filling absorb all the juice to the corn kernels and mix well.

3. Take a dumpling wrapper, put an appropriate amount of filling and wrap it.

4. Put it in a steamer, put the water in the steamer after boiling, boil over high heat and turn to medium-low heat and steam for 12 minutes.